Couching Potato.

Source: elriz

1 June 66 Permalink

Let me dedicate this radish to you, Jean. :)

Just a few info about this vegetable on how it is used in some Philippine food.

This root is often added in sinigang, a sour-soup-stew.

Another dish that makes use of this vegetable is the Kinilaw* na Labanos. Labanos (radish in Filipino) is sliced thinly and mixed with minced tomatoes and bits of smoked fish (tinapa in Tagalog), and salt. Kind of a salad, actually. 

*Kinilaw means cooked with vinegar. Although the version of this in my hometown at least doesn’t make use of vinegar but is still called as such.

Source: elriz

1 June 39 Permalink

Food Porn: Shawarma!

Stack of meat wrapped around a pole! Here are some information about this fast food. 

Shawarma is an Arab meat preparation, where lamb, goat, chicken, turkey, beef, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. 

It is similar to the dish called döner kebab ‘turning kebab’ in Turkish, and the Greek gyros ‘turned’, formerly called ντονέρ /doˈner/. A related Armenian dish is “tarna”, literally meaning “to turn”.

Shawarma is made by alternately stacking strips of fat and pieces of seasoned meat (beef, lamb or marinated chicken) on a stick—an onion or tomato is sometimes placed at the top of the stack for additional flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours. Traditionally a wood fire was used; currently, a gas flame is common.

While cooking, the meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as a fast food, made up into a sandwich wrap with pita bread or rolled up in an Armenian Lavash flatbread together with vegetables and dressing. A variety of vegetables come with the shawarma which include: cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, and cabbage. You have the option to get French fries in some countries including: Jordan, Syria, Lebanon, Israel, Turkey, Egypt, Saudi Arabia, also countries in Europe such as Romania, Germany, Bulgaria and even the U.K.

Chicken shawarma is served with garlic mayonnaise, toum (garlic sauce), pomegranate concentrate, or skhug (a hot chili sauce). Once the shawarma is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame. [*]

26 May 200 Permalink

Khubz.

Khubz, an Arabic word for bread, but usually used by non-Arabic speakers (pronounced as kuboos) to refer to a flatbread that forms a staple of the local diet in Arabic-speaking countries from the Arabian Peninsula to Morocco.*

Cooked inside an oven called tandoori, this flatbread can be stuffed with bits of cheese and be glazed with honey or sugar syrup. This actually makes a good (and heavy) breakfast.

Source: elriz

25 May 27 Permalink

Mutton Curry.

Accordingly, curries are part of a few countries’ cuisines, from India, Pakistan, Bangladesh, Sri Lanka, Thailand and so on.

Unlike the chicken curry that many [of us] are familiar with, this lamb dish doesn’t have that pungent taste. Or at least this particular serving didn’t have those characteristics. But it was mildly spicy, though.

Source: elriz

25 May 66 Permalink